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1
Preheat oven to 350F.
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2
In a 9-quart heavy ovenproof kettle cook sugar on top of stove over moderate heat, without stirring, until it begins to melt.
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3
Continue to cook sugar, stirring with a fork until melted and cook without stirring, swirling kettle, until a deep golden caramel.
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4
Add vinegar and stir until caramel is dissolved.
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5
Stir in tomatoes with juice, wine, rosemary, cinnamon, and bay leaf and bring to a boil.
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6
Add lamb shanks and braise, covered, in middle of oven until tender, about 2 hours.
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7
Braised lamb shanks improve in flavor if made 1 day ahead.
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8
Cool mixture, uncovered, and chill, covered.
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9
Skim and discard fat from mixture and reheat on top of stove before proceeding.
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10
In a saucepan of boiling water blanch onions 10 minutes, or until just tender, and drain.
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11
Cool onions and peel.
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12
Quarter potatoes and in a steamer set over simmering water steam potatoes, covered, 8 to 10 minutes, or until just tender.
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13
In a large non-stick skillet cook garlic in oil over moderate heat, stirring, until pale golden.
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14
Add potatoes with salt and pepper to taste and saute mixture over moderately high heat 5 minutes, or until potatoes are golden.
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15
Transfer meat with a slotted spoon to a platter.
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16
Discard cinnamon stick and bay leaf.
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17
Add onions to sauce and boil until sauce is thickened slightly.
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18
Spoon sauce and onions over meat and surround with potatoes.
